Taking Another Stab At Homemade Pizza

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I took my original dough recipe and tweaked it a little to include some fresh garlic, fresh parsley and parmesan cheese into the dough. I like a thicker dough that I can load up with toppings so using the whole batch of dough for one pizza shell has become the norm around here. Once the yert gets built I will have a wood stove in it and will be able to cook something that has a much more natural taste to it. As it stands I am using the oven in the basement or the pizza machine but the problem with that is you can't set it to an actual temperature. You can control whether the top or bottom (or both) heating elements are operating but it isn't an enclosed unit like an oven. The dough got to rise twice and I think that really helped with the lightness of it when it was done; it has some weight to it but it wasn't like trying to eat a super heave, dense piece of pizza. I had pepperoni in the freezer and added it to the top with a little bit more cheese once the pizza was about 80% done. I have used this tweaked recipe a couple times and the taste isn't half bad for homemade pizza but when you heat it up the next day in the toaster oven that's when you really get the taste of the garlic and cheese in the dough. Even though the recipe is borderline generic and easy to throw together, you still have to give it time to rise and make sure that the water you are using for the yeast isn't too hot. I would kill to have my old bread machine back to mix the dough and proof it but I got rid of it when I moved cross country. I had plans to buy another one but didn't find out until it was too late that the company went out of business. I don't mind mixing it by hand but I know that using a machine always yields a better, smoother, silkier dough. Image: Me Have you ever made your own pizza dough? What's your favorite pizza topping? How often do you order or make pizza?